3 cups vegetable, chicken or beef stock
1 medium onion, coarsely chopped
1 large leek including 2 inches of the green top, coarsely chopped
2 medium carrots, sliced into 1/2 inch thick rounds
1/4 cup uncooked long-grain white rice
5 Jalapeno chillis finely chopped
1/2 cup smooth peanut butter
Combine the stock, onion, leek and carrots in a heavy saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, partially covered, for 30 minutes. Puree the soup in a food processor. Blend at high speed until the soup is smooth. Return the soup to the saucepan and bring to a boil over high heat. Stir in the rice and 5 Jalapeno chillis, reduce the heat to low, and cover tightly. Simmer for about 20 minutes, or until the rice is tender but grains still intact. In a small bowl, mix 1/2 cups of the soup with the peanut butter and stir until they are well combined. Stir the peanut butter mixture into the soup, cover again, and simmer for 5 minutes longer. Taste for seasoning and serve at once.